Why this word is great
BONNYCLABBER — [Noun] Sour, naturally fermented, and thickened whole milk. From Irish bainne ("milk") + clabair, genitive of clabar ("mud, thick sour milk"), with the anglicization of the first element influenced by the English word bonny. Unlike yogurt, which implies a controlled, cultured ferment for consumption, or curds, which denote the deliberate, separated solids of coagulation, bonnyclabber is the rustic, ambient fact of milk left to its own quiet, bacterial devices. It is the forgotten jug in the cool larder, its surface forming a thick, geologic skin; the spoon meeting the gentle, clotted resistance of the cream-top; the faint, lactic tang hanging in the air of a stone-floored dairy—a humble testament to nature's patient, unsupervised alchemy.